We switched out the carbs we eat for carbs with better GI factors - so, long grain rice instead of short grain, wholegrain bread instead of white, soba noodles instead of wheat noodles. We make our quiches pastryless now - we stir a 1/4 cup of flour into the egg mixture before we bake it - one quiche gives us six servings, which makes for a good lunch. Neither of us eat much bread at the moment - we might split a roll at lunch time and have half each. Otherwise our carbs come from cereal for breakfast and rice or pasta for dinner.

I love salad, so shopping once a week took a while to get the hang of how to buy and store lettuce - I buy a whole lettuce, don't wash it or tear off the excess leaves, but wrap it up in paper towel and store it in a plastic bag. When I want some lettuce, I tear off the leaves I want, wash and drain them, and put them in my salad. It's worked well for me. Celery goes floppy in the fridge, but if you give the ends a trim and float the sticks in cold water, they become crispy again. Carrot, cucumber, capsicum all keep for a week in a plastic bag.